Her meteoric rise as a food stylist and food editor at age 25 for Marie Claire is documented here. The wealth of her recipes are here. She is an equal-opportunity recipe developer - with recipes from around the globe that encompass small bites and full menus.

Of course she has her detractors. If you are wildly successful, someone will detract. (Mozart had too many notes, Shakespeare had too many words, Meryl Streep has too many pauses.) "She's a food stylist, not a chef!" claim her critics. And so she is. She also has a feel for classic dishes done simply without an inordinate amount of ingredients that will break the bank. No wonder people love her - the recipes are accessible.

Donna Hay's output gave us a lot of choice for this week's Gourmet Women Game Changers. I chose to make her roasted cauliflower risotto. The "sea of white" seemed appropriate for January and as Minnesota has plunged into the North Pole zone (we are currently searching the sky for flying reindeer), a warming, comforting dish was required. Nothing eases winter's fury like risotto.

The problem with roasting the cauliflower first is - you nibble. There was not quite a head of cauliflower by the time I was stirring the risotto!

Roasted Cauliflower, Sage and Almond Risotto (from Donna Hay Website)
(Note I will give you my measurements - they are not exact equations! Simply what worked for me)

Preheat oven to 220°C (425°F). Place the cauliflower, oil, salt and pepper on a baking tray and toss to coat. Roast for 15 minutes, add the almonds and half the sage and roast for a further 5–8 minutes or until golden and crisp. Set aside and keep warm.

Place the stock in a saucepan over medium heat and bring to a simmer. Melt the butter in a large saucepan over medium heat. Add the onion and cook for 5 minutes or until soft. Chop the remaining sage and add to the pan with the rice and sherry. Cook, stirring, for 1–2 minutes or until the sherry is absorbed. Gradually add the stock, 1 cup at a time, stirring continuously for 25–30 minutes or until the stock is absorbed and rice is al dente. Stir through Parmesan, salt and pepper and spoon into serving bowls. Top with Taleggio and the cauliflower mixture to serve. Serves 4. Unless you've nibbled quite a bit.

It lived up to its hype. The Taleggio (an earthier, aromatic version of Brie cheese from Northern Italy) which appears at my grocer's once a month was gone - but the triple cream Brie did the trick. And to tell you the truth - the dish is rich enough without the added cheeses, so if you want to go vegan - do it. You won't be disappointed. Slightly caramelized cauliflower, sage and almonds all add texture and flavors - the cheeses just add "oo la la" flair to the dish.

You can't go wrong with risotto and for all of you who declare,

"I'm not stirring for 35 minutes!"

Well, neither do I. I add the broth in 1/2 cupfuls, give it a few stirs, answer an e-mail or read my horror-scope and go back and give it a stir, add another 1/2 cupful, stir, chop an onion, come back and stir and then dance to Camera Obscura (the cat enjoys that)... you get the picture. I take frequent stirring breaks.

As for the recipes of Donna Hay - I will be back. She has the same sensibilities in her recipes that I look for - classic, unfussy with a surprising texture or flavor here and there. And it's good for me to leave my food cocoon and continue to journey. Sometimes I remind myself that the title of my blog is "Journey of an Italian Cook" and not "The Italian Cook has Arrived."

The verdict is very good when a dish encourages nibbling. Nibble and dance - to Honey in the Sun! Risotto and Camera Obscura brought the sun into my kitchen.

Please check out what the other bloggers are doing for Week 31 of Female Chef Gourmet Game Changers. And if you want to join in the fun, e-mail Mary at One Perfect Bite. Mary started this delectable journey.

Dear Claudia, It is o.k. to nibble on the cauliflower, it is healthy! Well, thank you for introducing me to this fine chef. I will look into her recipes. The dish looks very nice and pretty too. Blessings, Catherine xo

Dear Claudia,Loved reading your post so much!I am a great admirer of Donna Hay and love her style of 'Fast,Fresh and Simple' cooking.Her recipes are not only simple but fuss-free and flavorful too.The risotto is delicious and love the exuberant flavors of cauliflower and almonds - the perfect dish for a peaceful weekend lunch:)

The risotto is beautiful! I find myself nibbling on roasted cauliflower, too. Too easy to do! I once read a Donna May recipe for calzones in which she layered thin slices of potato on one side before filling. Never tried it, but sure thought it intirguing.

I was blown away when I went through her magazines a few months ago. She is definitely a gem of a find. I adore risotto and think the time spent in front of the stove well worth it for the end result. This looks amazing. Absolutely and truly so.

i am very familiar with this lady of many talents! I have been on her site several times and there is a lot of tasty recipes there.Roasted cauliflower is delicious, but the method of preparation here is something I do need to try. Delicious blend of ingredients. Thanks for sharing this and have a great weekend!

Love Donna Hay - She is great. We watch Masterchef Australia and she is a regular on that show. SHe is definitely a food stylist, but she does know food and you are right that her food is accessible. Great dish you have here!

Hi Claudia, Just jumping back in for a second. I'm an active volunteer in church, civic and political organizations. So, yes, there are way too many pot-lucks in my schedule. This is a small community that is not terribly affluent and whether I enjoy them or not these suppers are part of the social fiber here. Have a great day. Blessings...Mary

I roasted cauliflower the other night to use the next night and we ended up eating it all! So here I am starting over. It really is irresistible when roasted - I know this risotto has to be insanely good! I had no idea who Donna Hay was but I think I love her now.

This looks so good. I loved your admission about stirring risotto. The fear of being glued to the stove for half an hour has always kept me from making it myself. But after reading about your frequent breaks, I realized that risotto may be for me after all!

Claudia,I've never roasted cauliflower yet, possibly because I love it so much simply raw! But wow, with this risotto with Talleggio Italian cheese ( I love that variety!) it has to be so delicious! I must, must try this for a treat after I lose my foodie blogging weight! I like how you described it that "It put the sun in your window!" You are so clever with words!